Filipino Rice Side

Ingredients

• 400 grice
• 50 gbutter or oil
• 600 mlwater
• 1 tspfine sea salt

Method

1. Rinse 400 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain the rice thoroughly using a fine-mesh sieve.
2. In a large pot, melt 50 g of butter over medium heat. Once the butter is melted and begins to foam slightly, add the rice. Stir the rice continuously for about 2 minutes until each grain is well-coated with butter and starts to turn opaque.
3. Pour in 600 ml of water into the pot with the rice. Increase the heat to high and bring the water to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently.
4. Allow the rice to cook undisturbed for about 15-18 minutes. You will know it's done when the water is fully absorbed and the rice grains are tender yet firm to the bite. Avoid lifting the lid during this time to ensure even cooking.
5. Turn off the heat and let the rice sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking in its own steam, resulting in a fluffier texture.
6. Remove the lid and fluff the rice gently with a fork to separate the grains. Sprinkle 1 tsp of fine sea salt evenly over the rice and fold it in gently with a spatula to distribute the seasoning without crushing the grains.
7. Transfer the rice to a serving bowl and serve warm. This rice is a perfect accompaniment to any Filipino meal, embodying the generous use of fat and salt typical of home-cooked Filipino dishes.